Bread Salad with Peaches Monday, July 30, 2012

Ingredients

3 cups bread cut into ¾ inch cubes (Use a good crusty bread)
2 to 3 lbs peaches, peeled, seeded and cut into wedges
1 avocado, peeled, seeded and chopped fairly fine
1 small red onion, chopped fine
2 TBSP olive oil
2 TBSP white (or red) wine vinegar
salt to taste
Arugula

Directions

Preheat oven to 400 deg. Spray a baking sheet with butter flavored cooking oil spray. Sprinkle bread cubes on the baking sheet in a single layer. Spray with cooking oil spray. Toast about 7 to 10 minutes or until cubes are lightly brown and crisp. Allow to cool. Toss bread, peaches, avocado and onion to mix. Whisk the oil and vinegar until it mixes and emulsifies. Pour over salad and toss to mix. Add salt to taste and toss lightly. Cover and allow to stand at least 30 minutes in the refrigerator before either tossing in a handful of arugula or simply place the arugula on a salad plate and top with salad.

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